During the first few seasons we were open I was somewhat hesitant to serve tofu to our guests. It seemed somehow cliché to be setting down a bowl of steaming brown rice, vegetables, and tofu to guests who were coming to be inspired about their health. Lucky for everyone a trip to Vancouver found me at one of my favourite restaurants, The Naam, enjoying just that. Clichés aside, it was ultra satisfying in taste and texture. Various tofu bowls have since found there way onto the Coastal Trek menu. The recipe below is my nod to the Naam! Enjoy…8 cups cooked brown rice 2 cups grated raw beets 2 cups grated carrots2 cups sunflower sprouts8 cups of greens (your choice)2 cups toasted whole almonds ¼ cup of toasted sesame seedsTofu2 bricks of firm tofu Cut tofu into 1” cubes, heat 1 tbsp of sesame oil and 3 tbsps of soy sauce in a non-stick pan, add tofu and toss until browned and sticky, add sesame seedsDressing 3 tbsp miso3 tbsp tahini1/3 cup of water1/3 cup of soy sauce1/3 cup of apple cider 2 cloves of crushed garlic1 cup of grape seed oil To prepare dressing put everything except the oil in the blender and mix. While the motor is running add the oil in a slow steady stream.Assembling the bowls: place hot rice over greens, then add tofu cubes, ladle dressing on top (~1/4 cup), top with beets, carrots and almonds. Top with sprouts. Drizzle with a bit more dressing and serve. Note: there will be ample dressing leftover for future salads…(Serves 8) The Naam website http://www.thenaam.com/frame.htm